Zucchini Cornbread Dressing
Description
In this zucchini cornbread dressing recipe, grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
Ingredients
•
1 tablespoon vegetable oil
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2 cups grated zucchini
•
1 medium onion, minced
•
5 cups cornbread crumbs
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2 cups sourdough bread crumbs
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1 cup Swanson® Chicken Broth
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1/2 cup sour cream
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1/2 cup butter, melted
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2 eggs
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1 teaspoon dried sage
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1/2 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
2
Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; sauté until zucchini is slightly softened, about 3 minutes.
3
Combine cornbread crumbs, bread crumbs, chicken broth, sour cream, and butter in a large bowl; stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and black pepper until evenly moistened. Transfer to the prepared baking dish.
4
Bake in the preheated oven until lightly browned, 30 to 40 minutes.